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Welsh Home Cooking

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Check out my videos down below...

Paprika and Garlic Mackerel

Ingredients

2 whole mackerel, you can ask the fishmonger to fillet them

2 garlic cloves

1 tsp smoked paprika

Good pinch of salt 

Black pepper

250g new potatoes

2 spring onions, sliced


For the Vinaigrette

2 tbsp apple cidar vinegar

1 tbsp dijon mustard

1 tbsp olive oil, I use a garlic infused one


Method

1. Preheat the over to 220 C fan.

2. Boil the potatoes in a pan of slated water for 12 - 15 mins.

3. Put the garlic, paprika, salt, pepper and a splash of oil into a pestle and mortar and grind to a fine paste.

4. Rub the flesh side of the mackerel with the paprika mix.

5. Lay the mackerel on grease proof paper on a baking tray skin side up.

6. Lightly brush the mackerel skin with olive oil and sprinkle with salt.

7. Roast the mackerel for 8 mins, the skin should be crisp and the fish cooked though.

8. Mix together all the vinaigrette ingredients in a small bowl, season to taste.

9. Once tender, drain the potatoes, return to the saucepan to dry then crush lightly, season, add the spring onion and add a little oil

10. Serve the fish onto of the potatoes, with a side salad, sprinkled with the vinaigrette, adding more or less to suit your taste.


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Garlic & Paprika Mackerel

Just a guide video to show how i make the mackerel.... check out the full recipe above!

Gutting & Filleting Mackerel

I find this quite satisfying now and the cats love the scraps...

Salmon & Asparagus Quiche

When I was in Swansea market the other day, I couldn’t resist buying some beautifully fresh looking Gower asparagus, I had no idea what I would be making with it but I had to have it! Impulsive!


I’d gone to the market looking for fish, scallops, prawns and mussels to recreate my “Ultimate” fish dish from episode 2 of Britain’s Best Home Cook, for my family whilst we watched the show that night. Whilst I was browsing the fish stall it occurred to me that I had once tried a salmon and asparagus quiche in a café in Swansea years ago, I adore quiche it’s one of my favourite dishes to eat so I thought I would make that. 


I made the quiche and served it to my family when they came over to watch the episode, it went down a storm, I had it the next day for lunch with some garlic pickle, delicious, if I do say so myself! 

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Salmon & Aspargus Quiche

Ingredients

Shortcrust Pastry (Recipe here)

50g Butter

2 shallots, sliced

Bunch of asparagus

100ml milk

2 salmon fillets

Good handful of wild garlic leaves

300ml double cream

3 eggs

Parsley

1 lemon

50g cheddar cheese, grated

Method

1. Heat the oven to 180 C fan.

2. Roll out the pastry and line a loos bottomed 20cm tart tin. Prick the bottom with a fork, then line with baking paper and fill with baking beans, blind bake for about 20 minutes.

3. Remove the baking beans and put the case back in the oven for approx. 5 mins to make sure it’s cooked through, but it should not be brown. 

4. Heat the butter in a frying pan and add the shallots, keep the heat quite low, cooking the onions gently until soft but not coloured.  

5. Leave the onion and pastry case to cool.

6. Bring a pan of salted water to boil, snap the woody ends off the asparagus, and boil in the pan for 2-3 mins, then rinse with cold water.

7. Add the milk to a pan (you can use the asparagus pan), bring to a gentle simmer, then add the salmon and poach for about 4 mins. 

8. Take the salmon out of the pan and reserve the milk. 

9. Spoon the onions into the pastry case, add the asparagus and flake the salmon over the top.

10. In a jug mix the cream, eggs, parsley, lemon zest and wild garlic, season well. Pour the mixture into the pastry case, then top with the cheese.

11. Lower the oven temperate to 140 C fan and carefully put the quiche back into the oven for 45 mins to an hour.

12. The quiche can be served hot or cold.

Top Tip

At tip I learnt from Mary Berry when baking a tart is to put a hot baking try in the oven to warm up while you make the pastry, then put the tart tin onto that baking tray to bake… avoiding the dreaded soggy bottom!


Also I tend to half fill my pastry case with the egg mixture then move it to the oven before adding the rest and the cheese, to prevent spillages.

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Crab Portugese Tarts

Ingredients

A pack of puff pastry or a quantity of rough puff pastry

250g white crab meat

1 lemon

2 tbsps chopped parsley

3 spring onions

3 eggs

200ml double cream

Seasoning

Dill to garnish


Method

1. Preheat the oven to 180 Fan.

2. Grease a muffin tin with Trex.

3. Roll out the pastry and cut out 12 round, and line the muffin tin with the pastry.

4. Cut out 12 baking paper square, pop on top of the pastry and fill with baking beans.

5. Blind bake the pastry cases for approx. 10 mins, remove the paper and baking beans and return to the oven for 2-3 mins, until cooked through but not coloured. 

6. Lower the oven temp to 150 Fan.

7. In the meantime, mix the crab meat with the zest of the lemon and season to taste, (it will need a lot of seasoning as the egg mix will mellow out the seasoning). Add extra lemon juice if needed. 

8. Mix the eggs and cream in a jug, then mix through the crab, spring onions and parsley.

9. Pour the egg mix into the baked pastry cases and top with a dill frond.

10. Bake for 15-20 mins, until golden and set.

11. Serve hot or cold.


Cucumber & Avocado Side Salad

Ingredients

1 cucumber

1 avocado

1 eating apple 

5 tbsp Greek yoghurt

Salad leaves

Lemon juice

Olive oil


Method

1. Cut the cucumber lengthways and remove the seeds, cut into chunks. Peel the avocado and cut into chunks, peel and grate the apple.

2. Mix the cucumber, avocado and apple with the yoghurt and season to taste.

3. Toss the salad leaves with a little oil, lemon juice and black pepper.

4. Arrange the leaves as a side salad and top with the cucumber mix.

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